Mamaw's festive fruit cake

Yield: 1 Servings

Measure Ingredient
½ cup Evaporated milk
½ cup Finely cut marshmallows (16)
3 tablespoons Orange juice
4 \N Dozen 2 1/2\" graham crackers
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
⅛ teaspoon Cloves (not whole cloves)
1 cup Seedless dark raisins (or mix 1/2 golden and 1/2 dark)
½ cup Finely cut dates
¾ cup Chopped walnuts
¾ pounds Bulk or canned ready mixed cut up candied fruit. (I remember lots of cherries)





Line with waxed paper bottom and sides of a loaf or tupe pan that would hold⅖-5 cups of mix, which would make 2½ lbs cake. Put part "A" into a bowl and let stand until needed. Roll part "B" into crumbs. Put part "C" into a large bowl the crumbs and... Add ¾ bulk or canned ready mixed cut up candied fruit. I remember lots of cherries) Add milk mixture. Mix with spoon, then with hands till crumbs are moistened. Press firmly into pan.

Top with extra fruit and whole walnuts to make it pretty. Cover tightly.

Chill 2 days before slicing. Keep in cool place.

*Alcoholic flavoring can replace the orange juice An easy way to cut the marshmallows is to use scissors, dipping them into water now and then to keep from sticking.

As I stated you can freeze the cake. Seal tightly in plastic and it slices well frozen so you can cut off as much as you want and freeze. It will keep in refergerator for 3 months and in freezer 4-6 months.

NOTE: The original recipe called for "¾ bulk or canned ready mixed cut up candied fruit", so I assume it meant ¾ pound?????? -- Glen Posted to TNT - Prodigy's Recipe Exchange Newsletter by Peggy Minor <pminor@...> on Sep 08, 1997

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